Description
This Gingerbread Cheesecake combines the warm, spicy flavors of classic gingerbread with the rich, creamy texture of a traditional cheesecake. Perfect for holiday gatherings or any cozy occasion, this dessert features a gingersnap crust infused with cinnamon, ginger, nutmeg, and cloves, topped with a luscious molasses-spiced cream cheese filling baked in a water bath to ensure a smooth and silky consistency.
Ingredients
Scale
Crust
- 2 1/2 cups gingersnap crumbs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 cup unsalted butter, melted
Filling
- 32 ounces full fat cream cheese (4 packages), room temperature
- 1 ½ cups brown sugar
- 1 teaspoon vanilla extract
- 3 eggs, room temperature
- 1/4 cup molasses
- 1/3 cup sour cream
- 1/4 teaspoon salt
- 1 teaspoon ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cheesecake.
- Prepare Springform Pan: Wrap the outside of a 9 or 10-inch springform pan with foil to protect it from water during the water bath baking process.
- Make the Crust: In a food processor, combine the gingersnap crumbs, cinnamon, ginger, nutmeg, and cloves. Pulse until the mixture is well combined, then stir in the melted butter.
- Press the Crust: Press the crust mixture firmly onto the bottom and about one inch up the sides of the prepared springform pan to form an even layer.
- Beat Cream Cheese: In a large bowl, beat the cream cheese until fluffy with a mixer on medium speed.
- Add Sugar and Wet Ingredients: Add the brown sugar and beat until combined. Then add the sour cream, vanilla extract, and eggs one at a time, beating just until combined after each addition. Scrape down the sides and bottom of the bowl to ensure even mixing.
- Incorporate Spices and Molasses: Add the molasses, salt, ground ginger, cinnamon, nutmeg, and cloves to the cream cheese mixture, beating until fully combined.
- Fill the Pan: Pour the cheesecake filling into the prepared springform pan with the crust.
- Prepare Water Bath and Bake: Place the springform pan into a larger pan and pour about an inch of hot water around it to create a water bath. Bake the cheesecake for 60 minutes.
- Cool in Oven: After baking, turn off the oven, remove the springform pan from the water bath, place it directly on the middle oven rack, and leave the oven door slightly open to let the cheesecake cool gradually.
- Chill: Once cooled, transfer the cheesecake to the refrigerator and chill for at least 8 hours or overnight until fully set.
- Serve: Serve the gingerbread cheesecake chilled, topped with whipped cream dusted lightly with cinnamon for a festive finishing touch.
Notes
- Room temperature ingredients help ensure a smooth cheesecake batter without lumps.
- Using a water bath while baking prevents cracks and promotes a creamy texture.
- Wrap the springform pan tightly with foil to prevent water from leaking into the crust during baking.
- Allow the cheesecake to cool gradually in the oven with the door ajar to reduce the risk of cracking.
- Chill for at least 8 hours or overnight for best flavor and texture.
- For added flavor, garnish with whipped cream and a sprinkle of cinnamon before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: gingerbread cheesecake, holiday dessert, gingersnap crust, molasses cheesecake, spiced cheesecake, Christmas dessert
